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COOKING TIPS

Rouxs Made Easy

Some cook books make preparation of a roux much more complicated than necessary. My mother taught me a secret to preparation of a quick roux. A roux (basis for many Cajun dishes) is made from equal quantities of flour and cooking oil. Since most dishes require onion, the vegetable plays a big role in the preparation.

Heat the oil on high, once the oil is hot, very hot, add the flour, stirring quickly. The flour will rapidly brown. When the appropriate shade of brown is reached (very dark for fricasse, almost chocolate; lighter brown for gumbo, milk chocolate; light brown for etouffes, caramel), add the chopped onions and immediately lower the heat. The onion will reduce the temperature of the roux and prevent burning.

Voila, roux in minutes.